Dataset: mangowine.dat Source: Y.S. Kumar, R.S. Praksam, O.V.S. Reddy (2009). "Optimisation of Fermentation Conditions for Mango (Mangifera indica L.) Wine Production by Employing Response Surface Methodology," International Journal of Food Science & Technology, Vol. 44, pp. 2320-2327. Description: Response Surface (Central Composite Design) with 3 factors and 3 responses. Factors: Temperature (Celsius) pH Inoculum Size (%) Responses: Ethanol (%) Glycerol (g/L) Acidity (g/L) Variables/Columns Run Number 7-8 Coded Temperature 10-16 Coded pH 18-24 Coded Inoculum 26-32 Ethanol 36-40 Glycerol 44-48 Acidity 52-56 Intercept 64 /* Always 1, was used for matrix form */ Temperature 66-72 pH 74-80 Inoculum Size 82-88